CN102302079B - Formula of crispy candies with fruits and preparation method - Google Patents
Formula of crispy candies with fruits and preparation method Download PDFInfo
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- CN102302079B CN102302079B CN201110250627.9A CN201110250627A CN102302079B CN 102302079 B CN102302079 B CN 102302079B CN 201110250627 A CN201110250627 A CN 201110250627A CN 102302079 B CN102302079 B CN 102302079B
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Abstract
The invention relates to a formula of crispy candies with fruits and a preparation method, in particular to a formula of crispy candies of which the content of fat reaches over 20 percent and which contains the fruits and a preparation method for the crispy candies. The method also relates to an emulsification process for combining the fat and other materials of the crispy candies well. By the process, the fruits can be positioned on upper parts, middle parts, lower parts and other parts of candy bodies; and a final product has crispy candy flavor and mouthfeel and can also have the mouthfeel of different kinds of fruits.
Description
Technical field:
The present invention relates to a kind of its preparation method of fruit+candy, be specifically related to a kind of crisp candy containing fruit and preparation method thereof.
Background technology:
Fruit candy is more welcome product in candy market in recent years, and edible this candy is pursued owing to itself there being the selection of various tastes to be subject to consumer.
Traditional fruit hard candy is due to reasons such as technique, equipment, formulas:
A, the fruit hard candy of producing all do not add real fruit, generally all use fruit essence to carry out seasoning, and real is the hard candy of fruit, without the mouthfeel of words fruit.
Even if having the fruit of interpolation in B, the product that has but be all fruit juice, do not contain real fruit, can not cause consumer's interest.
Summary of the invention:
The object of the invention is to provide a kind of and contains fruit and with crisp candy of instant, sugared body mouthfeel and preparation method thereof, the contained fruit of this candy can good the combining with crisp candy, there is crisp candy local flavor, can there is again the fruit taste of different taste to select, therefore can offer the selection of the more taste of consumer, local flavor.
For reaching above-mentioned purpose, the present invention adopts following technical scheme:
A kind of crisp sugar formula that adds fruit; in sugar, fat content need be greater than 20%; wherein fat refers to that each quasi-grease of available food or each quasi-grease refer to raisins, almond, coconut palm sheet, fibert, peanut, cashew nut, freeze-dried strawberry grain or other edible granule fruits by the fruit in its finished product of the mixture of different proportion, and the position of its fruit can be positioned at top, centre, bottom or other positions of sugared body.
The technique containing the crisp candy of fruit wherein comprises the feature of material in emulsifying process of respectively filling a prescription, its emulsion be characterised in that including but not limited in fat and emulsifying agent, white granulated sugar, glucose syrup, condensed milk, milk powder or one or more in conjunction with after carry out emulsification, its emulsifying process is characterised in that mutually combining including but not limited to high-speed stirred, high speed shear, high-pressure homogeneous or these three kinds of methods.
A kind of crisp sugared formulation ratio that adds fruit is as follows:
| Raw material | Consumption |
| Fruit | 1％-70％ |
| Crisp candy | 30-99％ |
Crisp confectionery formulations:
| Raw material | Consumption |
| White granulated sugar | 20％-80％ |
| Brown granulated sugar | 0-40％ |
| Glucose syrup | 20％-80％ |
| Grease | 20％-50％ |
| Whole-fat milk powder | 0％--15％ |
| Condensed milk | 0％--25％ |
| Lecithin | 0％-1.0％ |
| Sucrose fatty ester | 0％-0.5％ |
| Flavoring essence | 0％-3.0％ |
| Edible coloring agent | 0％-0.6％ |
| Acidity regulator | 0％-2.0％ |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp sugar feeds intake and fills a prescription one:
| Raw material | Consumption |
| White granulated sugar | 30％ |
| Brown granulated sugar | 0％ |
| Glucose syrup | 37％ |
| Fat | 25％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 10％ |
| Crisp candy | 90％ |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp sugar feeds intake and fills a prescription two:
| Raw material | Consumption |
| White granulated sugar | 30％ |
| Brown granulated sugar | 0％ |
| Glucose syrup | 42％ |
| Fat | 20％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 20％ |
| Crisp candy | 80％ |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp sugar feeds intake and fills a prescription three:
| Raw material | Consumption |
| White granulated sugar | 20％ |
| Brown granulated sugar | 10％ |
| Glucose syrup | 32％ |
| Fat | 30％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 30％ |
| Crisp candy | 70％ |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp sugar feeds intake and fills a prescription four:
| Raw material | Consumption |
| White granulated sugar | 20％ |
| Brown granulated sugar | 10％ |
| Glucose syrup | 27％ |
| Fat | 35％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 35％ |
| Crisp candy | 65％ |
Concrete preparation method one:
A, the fat of 25KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred shear pot or high pressure homogenizer, carry out high-speed stirred 20 minutes after adding 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30KG is opened to stir white granulated sugar and water are mixed, and opens steamization sugared;
D, the material of homogeneous in B is put in C, added the 37KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 145 ℃ of film, vacuum is-0.02MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Concrete preparation method two:
A, the fat of 20KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred is sheared or high pressure homogenizer, added and carry out high-speed stirred homogeneous or high speed shear after 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk 20 minutes, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30KG is opened to stir white granulated sugar and water are mixed, and opens steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material in B is put in C, added the 42KG glucose syrup in formula to mix simultaneously;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 145 ℃ of film, vacuum is-0.02MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Concrete preparation method three:
A, the fat of 30KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put in mixing kettle, mixed 10 minutes after adding 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk, the temperature of feed liquid is controlled at 45 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, are weighed into white granulated sugar and the 10KG brown granulated sugar of 20KG, open to stir white granulated sugar, brown granulated sugar and water are mixed, and open steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C, added the 32KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 150 ℃ of film, vacuum is-0.01MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Concrete preparation method four:
A, the fat of 35KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred shear in pot or high pressure homogenizer, add and carry out high-speed stirred after 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk and shear 20 minutes, the temperature of feed liquid is controlled at 50 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, are weighed into the white granulated sugar of 20KG and the brown granulated sugar of 10KG, open to stir white granulated sugar, brown granulated sugar and water are mixed, and open steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C and also to be added the 27KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 10 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got to the tank of precooking with constant displacement pump, liquid glucose is heated to 70 ℃, vacuum is-more than 0.05MPA, after enter the thin infusion to 110 ℃ of film, vacuum is-0.07MPA that moisture is less than below 4%;
G, by enduring well-done massecuite, be uniformly mixed with the fruit for preparing, the flavoring essence of 0.1KG, pump is to after on cooling steel band, enters to enter refrigerator after the moulding of roller bed punch die and carry out cooling rear packing.
Adopt technique scheme, the contained fruit of this candy of the present invention can good the combining with crisp candy, there is crisp candy local flavor, can have again the fruit taste of different taste to select, therefore can offer the selection of the more taste of consumer, local flavor.
Accompanying drawing explanation:
Below with accompanying drawing to the detailed description of the invention:
Fig. 1 is candy structural representation one of the present invention;
Fig. 2 is candy preparation flow figure mono-of the present invention;
Fig. 3 is candy preparation flow figure bis-of the present invention;
Fig. 4 is candy preparation flow figure tri-of the present invention;
Fig. 5 is candy preparation flow figure tetra-of the present invention.
The specific embodiment:
Below in conjunction with drawings and Examples, be used for illustrating the present invention, but be not used for limiting the scope of the invention.
As Fig. 1-Fig. 5:
Embodiment mono-
The crisp sugar formula that feeds intake
| Raw material | Consumption |
| White granulated sugar | 30％ |
| Brown granulated sugar | 0％ |
| Glucose syrup | 37％ |
| Fat | 25％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 10％ |
| Crisp candy | 90％ |
The preparation method of this crisp sugar+fruit is:
A, the fat of 25KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred shear pot or high pressure homogenizer, carry out high-speed stirred 20 minutes after adding 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30KG is opened to stir white granulated sugar and water are mixed, and opens steamization sugared,
D, the material of homogeneous in B is put in C, added the 37KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 145 ℃ of film, vacuum is-0.02MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Embodiment bis-
The crisp sugar formula that feeds intake
| Raw material | Consumption |
| White granulated sugar | 30％ |
| Brown granulated sugar | 0％ |
| Glucose syrup | 42％ |
| Fat | 20％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 20％ |
| Crisp candy | 80％ |
The preparation method of this crisp sugar+fruit is:
A, the fat of 20KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred is sheared or high pressure homogenizer, added and carry out high-speed stirred homogeneous or high speed shear after 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk 20 minutes, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30KG is opened to stir white granulated sugar and water are mixed, and opens steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material in B is put in C, added the 42KG glucose syrup in formula to mix simultaneously;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 145 ℃ of film, vacuum is-0.02MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Embodiment tri-
The crisp sugar formula that feeds intake
| Raw material | Consumption |
| White granulated sugar | 20％ |
| Brown granulated sugar | 10％ |
| Glucose syrup | 32％ |
| Fat | 30％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 30％ |
| Crisp candy | 70％ |
The preparation method of this crisp sugar+fruit is:
A, the fat of 30KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put in mixing kettle, mixed 10 minutes after adding 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk, the temperature of feed liquid is controlled at 45 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, are weighed into white granulated sugar and the 10KG brown granulated sugar of 20KG, open to stir white granulated sugar, brown granulated sugar and water are mixed, then it are sugared to open steamization, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C, added the 32KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter the thin infusion to 150 ℃ of film, vacuum is-0.01MPA;
G, first a certain amount of fruit is put in casting mold, enduring, well-done massecuite and 0.1KG flavoring essence mix and pump regulates weight in cast struggles against subsequently,
Be poured into again in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
Embodiment tetra-
The crisp sugar formula that feeds intake
| Raw material | Consumption |
| White granulated sugar | 20％ |
| Brown granulated sugar | 10％ |
| Glucose syrup | 27％ |
| Fat | 35％ |
| Whole-fat milk powder | 5％ |
| Condensed milk | 2.5％ |
| Lecithin | 0.3％ |
| Sucrose fatty ester | 0.1％ |
| Flavoring essence | 0.1％ |
| Edible coloring agent | 0 |
| Acidity regulator | 0 |
Fat in formula refers to that each quasi-grease of available food or each quasi-grease are by the mixture of different proportion.Fat refers to: a kind of in cocoa butter, substitute of cocoa fat, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean wet goods.
Crisp confectionery formulations containing fruit:
| Raw material | Consumption |
| Fruit | 35％ |
| Crisp candy | 65％ |
The preparation method of this crisp sugar+fruit is:
A, the fat of 35KG is put in 60 ℃ of carburetion cylinders oil is melted;
B, the oil of having changed is put into high-speed stirred shear in pot or high pressure homogenizer, add and carry out high-speed stirred after 0.3KG lecithin, 0.1KG sucrose fatty ester, 2.5KG condensed milk and shear 20 minutes, the temperature of feed liquid is controlled at 50 ℃;
C, the water that takes 9KG are poured in sugar dissolving kettle, are weighed into the white granulated sugar of 20KG and the brown granulated sugar of 10KG, open to stir white granulated sugar, brown granulated sugar and water are mixed, then it are sugared to open steamization, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C, added the 27KG glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 10 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got to the tank of precooking with constant displacement pump, liquid glucose is heated to 70 ℃, vacuum is-more than 0.05MPA, after enter the thin infusion to 110 ℃ of film, vacuum is-0.07MPA that moisture is less than below 4%;
G, by enduring well-done massecuite, be uniformly mixed with the fruit for preparing, the flavoring essence of 0.1KG, pump is to after on cooling steel band, enters to enter refrigerator after the moulding of roller bed punch die and carry out cooling rear packing.
The contained fruit of this candy can good the combining with crisp candy, has crisp candy local flavor, can have again the fruit taste of different taste to select, therefore can offer the selection of the more taste of consumer, local flavor.
Claims (4)
1. a preparation method of adding the crisp sugar of fruit, is characterized in that: preparation method is:
A, the fat of 25Kg is put in 60 ℃ of carburetion cylinders and melted, wherein fat refers to: one or more in cocoa butter, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean oil;
B, the oil of having changed is put into high-speed stirred shear pot or high pressure homogenizer, carry out high-speed stirred 20 minutes after adding 0.3Kg lecithin, 0.1Kg sucrose fatty ester, 2.5Kg condensed milk, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9Kg are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30Kg is opened to stir white granulated sugar and water are mixed, and opens steamization sugared;
D, the material of homogeneous in B is put in C, added the 37Kg glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter film infusion to 145 ℃, vacuum is-0.02MPa;
G, first the fruit of 11.1kg is put in casting mold, enduring, well-done massecuite and 0.1Kg flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
2. a preparation method of adding the crisp sugar of fruit, is characterized in that: preparation method is:
A, the fat of 20Kg is put in 60 ℃ of carburetion cylinders and melted, wherein fat refers to: one or more in cocoa butter, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean oil;
B, the oil of having changed is put into high-speed stirred is sheared or high pressure homogenizer, added and carry out high-speed stirred homogeneous or high speed shear after 0.3Kg lecithin, 0.1Kg sucrose fatty ester, 2.5Kg condensed milk 20 minutes, the temperature of homogeneous is controlled at 65 ℃;
C, the water that takes 9Kg are poured in sugar dissolving kettle, and the white granulated sugar that is weighed into 30Kg is opened to stir white granulated sugar and water are mixed, and opens steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material in B is put in C, added the 42Kg glucose syrup in formula to mix simultaneously;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter film infusion to 145 ℃, vacuum is-0.02MPa;
G, first the fruit of 25kg is put in casting mold, enduring, well-done massecuite and 0.1Kg flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
3. a preparation method of adding the crisp sugar of fruit, is characterized in that: preparation method is:
A, the fat of 30Kg is put in 60 ℃ of carburetion cylinders and melted, wherein fat refers to: one or more in cocoa butter, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean oil;
B, the oil of having changed is put in mixing kettle, mixed 10 minutes after adding 0.3Kg lecithin, 0.1Kg sucrose fatty ester, 2.5Kg condensed milk, the temperature of feed liquid is controlled at 45 ℃;
C, the water that takes 9Kg are poured in sugar dissolving kettle, are weighed into white granulated sugar and the 10Kg brown granulated sugar of 20Kg, open to stir white granulated sugar, brown granulated sugar and water are mixed, and open steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C, added the 32Kg glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 20 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got in coil pipe and is preheating to 120 ℃ with constant displacement pump, after enter film infusion to 150 ℃, vacuum is-0.01MPa;
G, first the fruit of 42.8kg is put in casting mold, enduring, well-done massecuite and 0.1Kg flavoring essence mix and pump regulates weight in cast struggles against subsequently, then are poured in mould it is mixed with fruit, enter refrigerator and carry out packing after cooling and demolding.
4. a preparation method of adding the crisp sugar of fruit, is characterized in that: preparation method is:
A, the fat of 35Kg is put in 60 ℃ of carburetion cylinders and melted, wherein fat refers to: one or more in cocoa butter, hydrogenation or partially hydrogenated vegetable oil, peanut oil, soybean oil;
B, the oil of having changed is put into high-speed stirred shear in pot or high pressure homogenizer, add and carry out high-speed stirred after 0.3Kg lecithin, 0.1Kg sucrose fatty ester, 2.5Kg condensed milk and shear 20 minutes, the temperature of feed liquid is controlled at 50 ℃;
C, the water that takes 9Kg are poured in sugar dissolving kettle, are weighed into the white granulated sugar of 20Kg and the brown granulated sugar of 10Kg, open to stir white granulated sugar, brown granulated sugar and water are mixed, and open steamization sugared, until the complete melting temperature of white granulated sugar is at 110 ℃;
D, the material mixing in B is put in C and also to be added the 27Kg glucose syrup in formula simultaneously, mix and cross homogenizer or high-speed stirred is sheared 10 minutes afterwards;
E, the material in D is extracted in accumulator, simultaneously preheating sugar-cooker and vacuum film;
F, the liquid glucose in accumulator is got to the tank of precooking with constant displacement pump, liquid glucose is heated to 70 ℃, vacuum is-more than 0.05MPa, after enter film infusion to 110 ℃, vacuum is-0.07MPa that moisture content is less than 4%;
G, by enduring well-done massecuite, be uniformly mixed with the 53.8kg fruit for preparing, the flavoring essence of 0.1Kg, pump is to after on cooling steel band, enters to enter refrigerator after the moulding of roller bed punch die and carry out cooling rear packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250627.9A CN102302079B (en) | 2011-08-27 | 2011-08-27 | Formula of crispy candies with fruits and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067559A (en) * | 1992-04-28 | 1993-01-06 | 汪景林 | The preparation method of candy with sunflower seeds kernel |
| CN101390556A (en) * | 2008-10-28 | 2009-03-25 | 黄崇友 | Peanut candy (crisp) and preparation method thereof |
| CN102090488A (en) * | 2011-03-03 | 2011-06-15 | 汕头市万盼食品有限公司 | Candy and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067559A (en) * | 1992-04-28 | 1993-01-06 | 汪景林 | The preparation method of candy with sunflower seeds kernel |
| CN101390556A (en) * | 2008-10-28 | 2009-03-25 | 黄崇友 | Peanut candy (crisp) and preparation method thereof |
| CN102090488A (en) * | 2011-03-03 | 2011-06-15 | 汕头市万盼食品有限公司 | Candy and preparation method thereof |
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| 容元平等.浇注成型话梅夹心糖的质量控制.《科技创新导报》.2009,第73页. |
| 小食品;罗剑;《商业研究》;19820531;第48页 * |
| 浇注成型话梅夹心糖的质量控制;容元平等;《科技创新导报》;20091221;第73页 * |
| 罗剑.小食品.《商业研究》.1982,第48页. |
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